Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable Oil
1 ts Cornstarch
2 ts Soy Sauce
1/2 ts Sherry
1 ts Vegetable Oil
4 Boned Chicken Breasts Halves
Flattened 1/2" Thick
Vegetable Oil
2/3 c Bean Sprouts
Cornstarch
2/3 c Snow Peas Sliced Thin
3/4 c Water
1/2 c Water Chestnuts Sliced
3 tb Sugar
Tomato Wedges, Lemon
2 tb Catsup
Green Onion Slices
1 Lemon Juiced
And Crushed Almonds
1 pn Salt

For marinade: Combine first 4 ingredients in small bowl. Rub over
chicken, allowing excess to drain off. Coat lightly with cornstarch.
Refrigerate at least 30 minutes. For lemon sauce: Combine first 6
ingredients in a small sauce pan and bring to boil over medium high
heat, stirring occasionally. Add dissolved cornstarch and stir until
slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large
skillet over medium high heat. Fry chicken until golden brown on both
sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep
warm. Wipe out skillet, add small amount of vegetable oil and heat
over medium high heat. Add bean sprouts, snow peas, bamboo shoots and
water chestnuts and stir fry until crisp-tender. Transfer to heated
platter. Top with chicken and spoon lemon sauce over. Garnish with
tomato wedges, lemon slices, green onions and almonds.

Browse by categories